4 cups sugar
1 box Sure Jell Fruit Pectin
6 Pint Jars
6 Canning Lids & Rings
1 Canner with Rack & Lid
To start wash berries remove stems & crush with potato masher. I like large pieces of fruit in my jam so I leave it chunky with fruit. If you like smoother jam just crush as you wish. Place jars, lids & rings in dishwasher & run on wash so jars are clean & hot when you are ready to fill. While jars are rinsing place berries in large heavy cooking pot & stir in the box of Sure Jell. Bring to a full rolling boil, a boil that does not stir down. Dump in all the sugar & continue to stir & cook back to a full rolling boil. Scrape sides often so all sugar & Sure Jell are combined in the jam. Once back to a full rolling boil time for 1 minute but KEEP stirring jam. After 1 minute remove from heat & skim off any foam. Go ahead & taste it it IS YUMMY ! Remove jars that are hot but clean along with lids & rings. Dry any water still in jars be careful they are hot & they need to be hot!. Fill canner half full with hot water place rack in canner to hold jars in place. Heat on high. Meanwhile go back to the jam & jars. Using a funnel ladle hot jam into hot jars filling up to 1/8 inch of the top of the jar. Wipe of rim of each jar as you fill it & wipe lid dry then place on jar. Screw on dry hot ring. Continue until all jars are filled. CAREFULLY lower each jar into canner. I have canning tongs & they are THE BEST tool for the job. Bring canner up to a full hard boil, cover canner with lid & time the boil for 10 minutes. Carefully remove each jar placing on a flat dry towel. Let sit for 24 hours. Listen for each PING as the jars seal. LOVE THAT PING !!! If any jar does not seal eat right away & it will keep in the frig. Sealed jars are shelf stable & make GREAT GIFTS ! This recipe never fails it always jells!
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